Vegetable tempura with tofu chili dipping sauce (recipe)

Vegetable tempura with tofu chili dipping sauce (recipe)
Name	Vegetable tempura with tofu chili dipping sauce
Ingredients	Egg • Water • Bok choy • Carrot • Zucchini • Canola oil • Soft tofu • Sambal oelek
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.5
Totaltime (in hours)	0.833333333
Keto friendliness	Keto friendly
Calories	2008.1
Fat	222.5
Protein	6.7
Carbohydrate	4.7
Fiber	1.2
Net carbohydrates	3.5
Sugar	2.2
Saturated fat	16.6
Cholesterol (mg)	100.1
Sodium	45.8
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Vegetable tempura with tofu chili dipping sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

1. Cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook).
2. Mix tempura flour, with egg and water, add a small amount of ice.
3. Heat up the frying oil. To check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go.
4. Dip vegetable pieces in tempura mixture then place in oil. Vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables.
5. Remove vegetables from oil with slotted spoon and place on paper towels to cool.
6. For the Tofu chili dipping sauce:
7. Put tofu, egg yolk and sambal oalek in a blender. Start blender and slowly add oil in a steady stream. If you find the sauce too thick, add some water. Saltl and pepper to taste.
   
   Food tags
   Beans, Vegetable, Japanese, Asian, Savory,, Deep Fried, Easy

Vegetable tempura with tofu chili dipping sauce (recipe) details

Time:
Prep Time in Hours and Mins:50M

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